One Bowl Gluten Free Banana Bread

This easy gluten free banana bread is made in only one bowl, and it’s everything banana bread should be: moist, tender and delicious, packed with banana flavor and not too sweet. Banana bread perfection!

We buy tons of bananas year round, and nothing ever goes to waste. In the summertime, we make banana n’ice cream and chilly smoothies of all sorts. But there’s just nothing better to do with perfectly ripe bananas any month of the year than to make banana bread.

This banana bread recipe, specifically, has no season. It’s even good enough that you’ll want to turn on the oven in the dog days of summer to make it.

How is it so moist?

You know how the crumbs from a truly moist quick bread like banana bread can be picked up with the back of a fork? This is that gluten free banana bread.

I’d swear that it was the sour cream in the batter that makes it taste just.so.good. But I’ve also made it with plain Greek yogurt (1:1) in its place and it’s just as good.

I don’t feel really good about plain non-strained Greek-style yogurt, though, since that has significantly more moisture than sour cream. We want to mimic the texture of sour cream in this substitution.

Can I Make Substitutions?

The sign of a truly legendary quick bread recipe is when you can alter the ingredients a bit on the margins, and have it still turn out beautifully. This banana bread is, indeed, legendary.

Try folding in about 1 cup of whatever mix-ins you love most (chopped walnuts, chopped pecans, chocolate chips, you name it), and it will still turn out. You can even reduce the sugar to 1/2 cup, or raise it to a full cup or more. It will still turn out.

If you need to make it dairy free, in place of sour cream, try straining nondairy plain yogurt until it’s the thickness of sour cream and then measure that by weight. In place of butter, use butter-flavored nonhydrogenated vegetable shortening, or even (not usually my favorite, but will work here) Earth Balance Buttery Sticks.

About those ripe bananas…

The secret to the perfect gluten free banana bread, of course, is what it always is, really: one of my recommended gluten free flour blends, measured by weight (bananas measured by weight, too). Be sure to check out my tutorial on how to make your own superfine rice flour at home if you’re mixing your own flour blend.

If the almost-overripe banana thing is stressing you out because you think that you must catch your bananas at the peak of spotted perfection and bake within the hour, never fear! here’s a banana trick:

Whenever you find that you have perfect banana bread bananas, simply peel them and place them in a single layer on a lined baking sheet. Place the baking sheet in the freezer until the bananas are very firm, then transfer the frozen bananas to a zip-top bag and store them in the freezer.

When you’re ready to use the bananas, defrost them either at room temperature or in the microwave for about 20 seconds on 75% power. Those frozen bananas are amazing for smoothies and banana “ice cream,” too.

Simply put…

Be sure to fold the bananas (and any mix-ins) into the batter at the end, and be sure not to overmix. Then scrape the batter into a prepared loaf pan, smooth the top, and bake. That’s it.

Since this is such a moist quick bread, you really do need to let it cool before slicing it. Otherwise, you may *squish* the loaf a bit as you slice it. And yes, you really do make it in one bowl.

Directions

In a large bowl, place the flour, xanthan gum, salt, baking powder, baking soda and sugar, and whisk to combine well. Add the butter, eggs and vanilla, then the sour cream, mixing until just combined after each addition. Add the mashed bananas and fold them into the batter, taking care not to further mash the bananas.

Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Place the pan in center of the preheated oven and bake until golden brown on top, and a toothpick inserted in the center comes out with no more than a few moist crumbs attached (about 45 minutes). If the loaf is browning too fast for the center to bake fully, tent with foil while it finishes baking. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing and serving.

First published on the blog in November 2011. Photos and text updated, recipe clarified slightly but otherwise unchanged, video new.

Love, Nicole

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I was a bit concerned with how thick this batter was, but its actually baked up really nice. I did not have sour cream, but I decided to risk it and try greek yogurt. I am not sure what the original recipe tastes like, but with the yogurt it was excellent. I love that they are springy and light and moist, but with more substance than a lot of gf quick breads. I made mine into muffins. It made a dozen nice sized muffins. I greatly appreciate that the recipe is written with measurements in grams. I like to be precise. Also, I used Better Batter AllPurpose flour (no extra xanthin gum added).

Susan Milton

December 8, 2016 at 1:24 AM

We made the one bowl banana bread today and I am blown away! Soft, tender, moist, like cake and pastries I haven’t had for 3 years! Brought tears to my eyes. THANK YOU Nicole!

louetta

October 17, 2016 at 7:33 PM

could I use yogurt instead of sour cream? I have yogurt and want to make it now and don’t drive lol

Joy Marie

October 18, 2016 at 1:28 AM

probably wouldn’t have mattered….I hope you substituted and it turned out great for you.

Holly

December 19, 2016 at 2:04 AM

I did and mine came out perfect. I made it into muffins instead of a loaf.

Joy Marie

October 17, 2016 at 5:15 PM

This showed up in a FB post today and immediately I reacted with “I’ve got all these ingredients on hand.” Have one in the oven now – not a loaf pan, and I’m hoping that won’t matter, as it is pretty hard to go wrong with banana bread (at least that was my gluten-filled past experience.” Wish I had some chocolate chips, however.

Autumn Schafer

June 30, 2016 at 3:34 PM

We have LOVED this banana bread. Sadly, my 5 year old just added dairy and eggs to her list of food allergies. If I sub apple sauce for the butter and chia egg for the eggs, think it will still work?

her5boys

May 18, 2016 at 5:16 PM

Oh my heavens, this banana bread is moist and flavorful. I cut the recipe in half ( I only had a cup of gf flour), but I forgot and put the whole amount of bananas in. Soooo good, thanks for giving me my life back!!

Shelby

April 18, 2016 at 12:00 AM

This is the best banana bread Ive ever made (including regular gluten bread). I halved the recipe and used President choice all purpose gluten free flour, added a 1/4 cup cocoa powder, and used chocolate pudding instead of sour cream because its all I had around. Also made into muffins and baked for 25 minutes. Turned out amazing, I think the pudding was the trick, nice crust and perfect amount of moistness. Five stars from me!

Janice Klevgaard

April 9, 2016 at 7:51 PM

I wonder if this would work in a bread machine on the sweet bread setting? I would love to try that.

Nancy Kender Robinson

March 18, 2016 at 12:43 PM

I just made this banana bread recipe and used greek yogurt instead of the sour cream and namaste gluten free flour blend. A-ma-zing! I have not yet tried one of your recipes that didn’t turn out just fabulous! Thank you for taking the time to perfect these!

Tina Boydston

March 7, 2016 at 1:22 PM

Nicole: This is by far the best GF banana bread I’ve ever made. I included mini-choco chips. Delicious! Thank you for all you do.

Victoria Lincoln

February 26, 2016 at 11:53 PM

This is absolutely delicious, my first attempt at gluten-free baking, I’ve missed banana bread so much. I can’t wait to try your other recipes. Many thanks!

Rebecca

February 24, 2016 at 1:50 PM

I made this last night and it was amazing!! A very forgiving recipe, since my bananas were just barely ripe and it was still incredible. I used Trader Joe’s gf flour and added chopped walnuts & chocolate chips. I also cooked it for 50 minutes, with a foil tent on for the last 5. My non-gf friends gobbled it up and couldn’t believe it was gf and I’m so happy to have it for my lunch this week. Just the best!!! Thanks so much.

Tonia Blais

February 22, 2016 at 10:17 PM

Hi Nicole,

Thank you so much for all that you do. I was diagnosed a year ago and had a hard time becoming GF. Then I stumbled onto your website and things looked much brighter. I live in Canada so it’s been a struggle getting all the right ingredients. However, it’s been worth it. I made this banana bread the other day, and followed your recipe exactly (Greek yogurt for sour cream 1:1). It did deflate a bit but the entire middle looked uncooked. The toothpick came out clean?!?! So, I made it again and cooked it longer. Same outcome. When I cut it, the middle appears cooked. It just looks wet and uncooked?!? Any suggestions would be great.

youngbaker2002

February 22, 2016 at 2:46 PM

hi Nicole! I just made this banana bread and it tastes really good, it super moist and it’s the perfect amount of sweetness. The only problem is that it didn’t rise as much as yours did. I used the right sized pan and i weighed EVERYTHING that you said to and i’m sure I put in both of the leavening agents and the correct amounts. I also used an oven thermometer since I know my oven is off by about 15 degrees. I used your Mock Better Batter and made no changes what so ever to this recipe. Well anyway it did rise a bit and had a nicely domed top but then it flattened out on top and sorta deflated while it was cooling in the pan for the 10 minutes that u suggested in your recipe instructions. If you know what i might have done wrong i’d like to know so that i can make it look like yours because other than the rising problem everybody here really likes it. Thank you so much for your help and your amazing recipes Nicole! -Mena

CJ

February 18, 2016 at 2:53 AM

Hi Nicole. First of all, thank you for the pioneering of all things gluten free & not only edible… But downright scrumptious! I have had to throw out many a batch of gluten free “stuff” because it tasted awful, or was the shape and size of a brick. Finally people are starting to recognize that gluten free can be tasty!

Thank you for this recipe. I exchanged the banana for canned pumpkin (it’s what I had on hand) and added a bit of pumpkin pie spice and added some dried cranberries and walnuts. Delicious! (Not to mention a nice, moist texture. I cooked them in mini loaf pans for approx 20 minutes. I’m going to have to make more as they have been devoured! Thank you!!

Wow, CJ, that’s a lot of changes! Glad everything worked out. I do have a recipe for gluten free pumpkin bread here on the blog, if you’d like to try that.

Pam T from Texas

February 17, 2016 at 12:45 PM

Nicole, I have Fairly recently stumbled across your gf blog and it has been a great find! My gf family of 5 have enjoyed recipes from 2 of your recipe books. We made your broccoli cheddar soup over the weekend, which was amazing! Big hit among all! I received the scale from Amazon this morning so for the first time I measured out gf flour with confidence. Your banana bread is in the oven, ready any minute, we can hardly wait! Just wanted to say thank you for creating amazing gf recipes to share,the beautiful pictures and detailed recipes on your blog are wonderful!

Hi, Pam, Thank you so much for taking the time to write such a kind note. I love that you bought a scale—and I love the way you described measuring with it with confidence. It really does make all the difference. In fact, without a scale (and without salt!) I simply can’t bake a thing “with confidence,” as you said! By the way, be sure to join our Facebook Group (Everything GFOAS), for like-minded folks and plenty of peer-to-peer help along the way!

Racheli Kornberg Har Dagan

February 16, 2016 at 11:55 PM

Used Bob’s Red Mill 1:1 mix. Came out yummy! Not 2 sweet either. I baked it 55 minutes though. Also added 2 oz mini morsels. Thanx 4 a perfect recipe! Next step would B to veganize it. Will update on that.

Hi, Racheli, I’m really glad you had success. For the benefit of others, I do not recommend Bob’s Red Mill blends at all, or their rice flour in any form, as it tends to be very gritty. Their products are of inconsistent quality, I’m afraid, so even if you had success once you may not have success again.

Carolyn Mars

February 15, 2016 at 11:51 PM

I substituted 1/2 cup of dessicated coconut for 1/2 cup of the flour, and it was delicious! It was only the 2nd time I’d made it, but both got gobbled up! (to the extent there were bite marks in the piece I’d left in the fridge…large piece. Obviously too hard to just cut a bit off!!)

Hi, Amber, yes of course! If you click through the link associated with the all purpose gluten free flour in the ingredient list, I indicate my favorite blends, including how to make them yourself if you’d like. But I never make mock Better Batter. I just use Better Batter itself, as that is more economical. I only make my own blends when it comes to my Better Than Cup4Cup or my gum-free blend, etc.

Amber

February 16, 2016 at 12:51 PM

You are wonderful. I saw the link right after i posted my question- doh! Thank you so much for making such wonderful recipes. I really would be lost without you!

Nicole, I can’t wait to make this recipe! I’ll have to find a sour cream substitute as I need to avoid dairy. I already know from making your Pumpkin Granola Breakfast Cookies that the Bob’s Red Mill all purpose gluten free flour works great in these kinds of recipes. Everyone that tried those cookies loved them . . . and most of those people didn’t have to eat gluten free! I always substitute Earth Balance for butter too. So far so good in doing that. Keep the awesome recipes coming! I love trying them out!

Nicole

November 17, 2011 at 1:26 PM

Hi, Linda, If you can do soy, I think the Tofutti ‘sour cream’ is a really good sub. Tasty. That, or you can try souring some nondairy milk (almond milk would probably work well) with 1 tablespoon vinegar per cup of milk, and using that instead. The batter will be thinner, but the recipe should still work. Thanks for the kind words. :) xoxo Nicole

Peggy

November 17, 2011 at 12:45 AM

I love banana bread! Nicole, you just keep on keeping on bringing on all these wonderful replacement recipes for our old favorites!!! I’m also thinking I could use pumpkin in place of bananas or zucchini for a fun change. Looking forward to having this with a cup of coffee for breakfast or lunch or or……. :)

Nicole

November 17, 2011 at 7:45 AM

Hi, Peggy! This recipe would definitely be a good base for another quickbread. You’d have to add some pumpkin pie spice for pumpkin, but that sounds wonderful! May I have some? ;) xoxo Nicole

Peggy

November 17, 2011 at 9:39 PM

But of course…we’ll teleport you to Sacramento & we can share some with coffee! BTW, I see we have at least two Peggys…wondering if maybe I should add to my name to tell us apart. hummm xoxo Peggy

Nicole

November 18, 2011 at 8:09 AM

Hi, Peggy, Oh how I wish I were in Sacramento, instead of NY! I’ve always felt like I was meant to live in California. Can’t explain it. And I would be honored to share some coffee and banana bread with you. There are a few Peggys, actually, but I know which one you are (since I see your email address on the back end of the blog, where I respond to comments). But you could give yourself a moniker, of course, for ease of reference. Peggy from Sacramento? xoxo Nicole

Lisa F.

November 16, 2011 at 3:25 PM

How do you think this would play egg-free? Maybe an extra banana and some egg-replacer? Maybe some flax instead? Maybe some applesauce for fluff? AAAaaaahhhh… reasons my baking experiments are bouncing off the walls..

Nicole

November 16, 2011 at 3:33 PM

Hi, Lisa, I don’t have much egg-free experience, but applesauce will add moisture, but will not otherwise substitute for eggs. I would go with a hot water-flax seed slurry. Look what I found — a whole egg-free blog! This post seems like it has really specific, valuable information. Hope that helps! xoxo Nicole

Lisa F.

November 16, 2011 at 4:54 PM

Thanks!! Egg and gluten free is a beast, but I like a challenge. :)

Nicole

November 16, 2011 at 4:56 PM

Hi, Lisa, Yeah, egg-free is tough row to hoe, especially when you pair it with gluten-free, but you’ve got the right attitude. The flax seed slurry is your best bet. Definitely don’t bother with expensive (and largely ineffective) egg replacers. They don’t work well at all. Just don’t try to make angel food cake, which calls for nearly 2 cups of egg whites, and you’ll be fine. :) xoxo Nicole

Hi, Amanda, No. You do not haul pie 1,000 miles. It sounds like you’re putting together a nice meal for yourself, though. Sounds like I should be grateful that I’m only going about a 2 hour drive away, and can take my little wheelie cooler, like I usually do. :) Have a Happy Thanksgiving. xoxo Nicole

I am going to try bringing some Fahlstrom Farms Garlic Cheddar Biscuits with me, I think they will hold up. My cooler will be with me too, gotta have car snacks!

Happy Thanksgiving to you as well

JoAnn C

November 16, 2011 at 10:44 AM

Hi there, Can I add an extra banana with 2 large eggs instead of 2 bananas and extra large eggs? I also have half of a bag of chocolate chips with banana bread recipe written all over it. Thank you!

Nicole

November 16, 2011 at 10:52 AM

Hi, JoAnn, Always lovely to hear from you. I think adding an extra banana and removing one egg sounds like a fine plan. The bread will likely be a bit more dense, but that doesn’t sound like a big problem. Let us know how it goes! Oh, and chocolate chips are never a wrong choice. :) xoxo Nicole

Anneke

November 16, 2011 at 10:21 AM

Too bad I used all those frozen, overripe bananas on Monday . . . not to worry, there will always be more coming soon in my house! I was glad to see the picture with the melted and cooled butter that has a little lump of butter left in it. When the kids melt the butter for my recipes, they are always asking if the lump of butter is okay — now I know the answer! You are always so helpful, Nicole! :)

(ps – little hint…when nanas start to turn, they don’t get eaten. Soooo just peel them, put them in a freezer bag & when you’re ready to make nana bread just thaw & pour into mixture. They’re easily broken down with a spoon & no un-necessary roughness!)

Nicole

November 16, 2011 at 10:21 AM

You’re like a MinuteWoman, Pam! You’re ready to go. Maybe that’s what I should do – peel them first before tossing them in the freezer. When the peel turns all black in the freezer, it grosses me out. good tip! Here’s a tip for you, to slow the ripening of your fruits: BluApple. I love my blu apples. Fewer brown bananas. ;) xoxo Nicole

Pamela G

November 16, 2011 at 10:52 AM

you are an angel!!! Ordered…’cause we love veggies & fruits, but sometimes they spoil too quickly!! thanks for sharing!!!! :)

Nicole

November 16, 2011 at 11:11 AM

You bet, Pam! I love my blu apple. And you can sign up for emails from them, reminding you to change the insert. One less thing to remember. I need that! xoxo Nicole

Sandy

November 16, 2011 at 9:55 AM

This recipe was perfect timing….a friend of mine had told another person that she had a recipe for banana bread that had sour cream in it…only her recipe had gluten in it. I was going to ask her for her recipe and then hope I could convert it. You’ve already done it for me!! Thank You!!

Nicole

November 16, 2011 at 10:22 AM

You bet, Sandy. It’s my pleasure! I love perfect timing. It’s so … serendipitous! And then I get to say a fun word. Win-win. ;) xoxo Nicole

Jessica Lemke Angell on Facebook

November 16, 2011 at 9:53 AM

Perfect! We have a bunch of old bananas and I have a 5-year old who wants to bake banana bread!

tracey gonneau

November 16, 2011 at 9:47 AM

This is so much easier than my 4 bowl, dirty the whole counter use every spoon recipe. Will try it this weekend, thanks so much.

Nicole

November 16, 2011 at 9:54 AM

Hi, there, Tracey, It’s amazing when you realize that something simple can be easy, isn’t it? ;) So glad you’re going to give it a try! xoxo Nicole